Understanding that Cool Whip is a substitute for the real thing! Whipped Cream that is, I am wondering if all the Quick dessert recipes that have been created over the years are adaptable in reverse. Could we have equal success using Real Homemade Whipped Cream in place of the scientifically created Cool Whip in the recipes touted by Kraft? Anyone have any experience in this?

I think some recipes could be adapted, like folding a fruit sauce into whipped cream. Whipped cream has no stabilizers, so it wouldn't stand up to hard beating or long storage. You could control the thickness and sweetness, so I think it would work in many recipes where it's in topping or pie filling form. Remember to fold gently with a spatula to avoid deflating it. Let us know how it turns out.

Actually, one of the best ways to make whipped cream more stable and have a longer shelf life, etc., is by adding Dr. Oetker's Whip It! (no pun!) to the cream as you are whipping it. No change in taste, but it does hold up better. Canadians and Germans are much more familiar with the good Doktor's products than Americans... in the U.S. you need to search high and low in specialty stores for his products.

If you do a search on many food recipe sites for "stabilized whipped cream" you can find many recipes that use unflavored gelatin to stabilize your whipped cream. Im always concerned about box mixes with ingredients I cant pronounce (i have not seen the doctors box so I dont know the ingredients of Whip-It)